Toasted Coconut Pancake & Waffle Mix
551133 | Stonewall Kitchen
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Description
Details for Toasted Coconut Pancake & Waffle Mix
Made in USA
Weight
16 oz.
Additional Information
From your pantry you will need: 1 large egg, 2/3 cup milk, 3 TBSP unsalted butter
Nutritional Info for Toasted Coconut Pancake & Waffle Mix
Ingredients
Enriched Malted Wheat Flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Toasted Coconut Flakes (coconut, sugar, dextrose, cornstarch, salt), Sugar, Buttermilk Powder, Baking Powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), Coconut Milk Powder (coconut milk, maltodextrin, sodium caseinate), Coconut Flavor, Malt Powder (barley malt extract, corn grits), Sea Salt
Allergens
- MILK
- TREE NUTS
- WHEAT
Gluten Status
Gluten
Is Organic
No
Genetically Modified
Yes
The nutritional information presented above may differ slightly from that seen on purchased products. When discrepancies occur, information on the product label(s) is considered the most accurate.
Preparation & Instructions
Toasted Coconut Pancakes
- 1 large egg
- ⅔ cup milk
- 1 cup Toasted Coconut Pancake & Waffle Mix
- 3 Tbsp. unsalted butter, melted
Beat egg and milk together. Add dry mix and blend well. Stir in melted butter and mix thoroughly. Ladle onto 350℉ griddle and flip when air bubbles begin to pop. Turn once and cook until done.
Makes approximately 5-6 plate-size pancakes.
Toasted Coconut Waffles
- 1 large egg
- ⅔ cup milk
- 1 cup Toasted Coconut Pancake & Waffle Mix
- 3 Tbsp. unsalted butter, melted
Heat waffle iron according to manufacturer’s directions. Whisk egg and water together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray waffle iron with nonstick cooking spray and pour on batter. Cook until golden brown. Remove and serve warm.
Makes approximately 3-4 waffles, depending on size of waffle iron.
